Caramelized Onions, Sausage and Mushroom Sourdough Whole Wheat Pizza

Got a few pizza questions recently, so I just wanted to re-post a pizza story I did a while back. This was, of course, made from scratch (here’s the recipe) and it really tasted just as good as it looks. One of the most important tricks to making a great pizza is using a pizza stone (or even better, a pizza baking steel, which is what I use exclusively now)…it’s hard to bake a great crust without it. Both the stone and the steel have a greater thermal mass then either a glass or metal pan and therefore hold and distribute heat much more efficiently. The stone is also porous, so it absorbs moisture from the dough as it cooks, all of which contributes to an amazing crisp, uniformly browned crust. Also, definitely get yourself a pizza peel…they’re inexpensive and make putting the pizza in and taking the pizza out of the oven a breeze.

Pizza stones and steels are available just about everywhere, and come in a variety of sizes and shapes (and prices). They should be put in a cold oven, then preheated for at least 30 minutes after the desired oven temperature (I recommend 500°) is reached before using. Because the stones are porous and absorb liquid, the stone should never be washed with soap…just a dry brush or some plain, warm water if needed. Both the stone and the baking steel are ideal for baking bread.

t stone or piece of ceramic or earthenware used to evenly distribute oven heat to pizzas or other baked goods, more or less mimicking the effects of cooking a pizza in a masonry oven. Such bakeware has more thermal mass than metal or glass pans. The porous nature of the stone used also helps absorb moisture, resulting in a crisp crust.

Ready for the Oven

Nothing better then homemade pizza and this crust is simple and delicious. If you need sourdough starter, check out my bread post from last week. I prefer thin crust pizzas (being from the New York area…where we make REAL pizza), but if you prefer a thicker crust, it’s all here in the printable recipe. This is one of those recipes that appears to be a little vague at first, but once you try it and get the feel for how the dough should come together, it’s simple and quick to replicate whenever you get the urge…which for me, seems to happen about 3-4 times a week lately. And since the recipe makes 3 crusts which freeze incredibly well, you actually don’t have it make it that often. Just take one out of the freezer, and in about 3 hours, it’s ready to roll. The crust is also vary versatile and can be used in dozens of different ways. Just the other day, I topped one with just caramelized onions, crumbled goat cheese and drizzled some olive oil on it and it was amazing. It also makes a great calzone!